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Vegan Rainbow Tacos

With Maple BBQ Sauce & Chimichurri
recipe-difficulty
Easy peasy
recipe-serves
3-4
ready-in
30 mins
Vegan Rainbow Tacos

A wise person once said that a balanced diet is a taco in each hand. Or maybe it was a meme… Whatever the case, we think it’s a good idea! Especially when it comes to vegan rainbow tacos! This dish is perfect for entertaining, or to feed the tribe at dinner time.

The Maple BBQ sauce is so quick to make (this recipe makes a good amount and freezes really well), coupled perfectly with the zingy chimichurri that brings it all to life! Eating a rainbow of veggies is optimum to get a vast range of nutrients into your diet, and when you put them in tacos, then you’re totally winning at life.

Main Meals
Mexican inspired
Pantry Items
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  • 1 tbsp Vegetable Broth Garden Veggie
  • 10 mini soft wholemeal tacos
  • 1 large sweet potato, cut into chips
  • 1 cauliflower, cut into 1-inch thick floret steaks
  • ¼ purple cabbage, finely shredded
  • 1 avocado, halved and sliced
  • 2 whole corn cobs
  • ⅓ cup pink sauerkraut
  • Olive oil
  • 1 tsp ground cumin
  • 1 cup parsley leaves, finely chopped
  • 1 cup coriander leaves, finely chopped
  • 2 garlic cloves, minced
  • Juice and zest of one lime
  • 2 tbsp smoked paprika
  • ½ cup pickled jalapeños, chopped
  • 1 cup tomato paste
  • 1 tsp onion powder
  • 1.5 tsp garlic powder
  • 2 tsp pepper
  • ¼ cup apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tsp mustard powder
  • ¼ cup pepitas
  • 2 tbsp water
  • 7 tbsp Maple Syrup
  • 2 tbsp + a pinch Himalayan Crystal Salt
  1. Preheat oven to 400°F. Place the sweet potato on a baking tray, drizzle with oil, ground cumin, veggie broth, and a sprinkle of salt. Roast for 30 minutes or until golden. Remove the tray and dust the roasted sweet potato chips with a pinch of smoked paprika. Set aside.
  2. Meanwhile, drizzle the cauliflower steaks with a little olive oil and salt, place into a pan on medium heat, and fry on both sides until golden and slightly charred.
  3. Meanwhile, peel corn and char it on an open gas flame or a dry hot pan, turning until charred all around. Shave off corn kernels with a knife and set aside.
  4. Place tomato sauce, onion powder, garlic powder, maple syrup, 2 tsp Himalayan crystal salt, pepper, apple cider vinegar, Worcestershire sauce, mustard powder, water, and 1 tbsp smoked paprika in a small saucepan on medium heat, cook for 5 minutes stirring frequently, set aside.
  5. Add parsley leaves, coriander leaves, garlic cloves, lime juice & zest, 1 tbsp smoked paprika, pickled jalapenos & pinch of Himalayan crystal salt into a bowl and stir to combine to make chimichurri.

To serve, lay out all ingredients onto plates on a table and let the DIY taco making begin!